Follow this recipe for homemade vinegar:
His recipe calls for a ½ cup of unfiltered, raw apple-cider vinegar instead of a traditional mother, or starter bacteria, to kickstart fermentation plus 1 ½ cups dry red wine—or white wine, if that's what you're feeling. Cover it with cheesecloth or a dish towel, and store it in a dark spot. Taste the mixture every few days. After several weeks—or longer, depending on the environment—you'll taste vinegar, and that's a good thing.
Once your homemade vinegar is ready, it would be a shame to reserve it for chopped iceberg. So Morocco developed a braised vinegar chicken recipe, inspired by the traditional Lyonnaise dish but with the addition of warm spices like anise, cinnamon, and ginger that still let the vinegar shine. Just be sure to cook this with care—the fumes of rapidly reducing acid can burn your sinuses.
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